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Posts Tagged ‘Tempeh’

Seared Tempeh with Fig Rosemary Sauce

By • Apr 28th, 2014 • Category: Main Dish, Tempeh and Seitan, Vegan Mashup

By Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure. This tempeh is juicy on the inside, crisp on the outside, and the sauce is a beautiful balance of fall flavors. Serves 6                      Cooking time one hour The Tempeh: 1 lb. Tempeh, cut into pieces about 2” by 3” [...]



Rotisserie Style Tempeh

By • Mar 20th, 2014 • Category: Burgers and Sandwiches, Featured, Light Bites, Tempeh and Seitan, VegEZ

Rotisserie Style Tempeh by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook. serves 2-4 In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can [...]



Tempeh Chorizo Soft Tacos with all the fixin’s

By • Apr 16th, 2013 • Category: Burgers and Sandwiches, Featured, For the Kids, Light Bites, Main Dish, Tempeh and Seitan, Vegan Mashup

by Terry Hope Romero    Check out her new cookbook Vegan Eats World Watch this recipe on Delicious TV’s Vegan Mashup   For the Chorizo Tempeh Crumbles Replace the marinade with the following for spicy chorizo-flavored crumbles for use in Mexican dishes. Prepare saucy chorizo tempeh for eating with rice and beans, or let it simmer [...]



Tempeh Bites

By • Mar 19th, 2013 • Category: Light Bites, Tempeh and Seitan

by Toni Fiore I think Tempeh is one of the most versatile foods around. Made from fermented soybeans tempeh is easily digested and extremely high in protein, fiber and vitamins. Tempeh absorbs marinades well, has a pleasant texture and warm nutty flavor. Texture is especially important for people new to soy foods. This recipe is [...]



Easy Vacation Lunches

By • Oct 8th, 2011 • Category: Our Vegetarian Travels

Although I forgot to pack my camera, phone charger and God forbid, my hairspray I did manage to remember to pack some of my favorite and most necessary spices. That tells me something about my priorities. In the past few years I’ve really changed my way of thinking about eating while traveling . As I [...]



Easy Tempeh Bites

By • Dec 14th, 2008 • Category: Light Bites

Easy Tempeh Bites This is a super simple, protein- and flavor-packed appetizer. Dip these salty, crunchy cubes into spicy mustard, Wasabi Mayonnaise, or with any of the Miso Mayo varieties. You can also add these to a casserole to add chew and protein. Ingredients: 2 pkgs. tempeh (any variety – we like Soy Boy’s soy [...]



Tempeh Mockfish

By • Oct 13th, 2008 • Category: Burgers and Sandwiches

Tempeh Mockfish Using tempeh with sea vegetables, this is a mouth-watering mixture that is so versatile it can be a sandwich filling or the main dish at dinner. This “mockfish” mixture is amazing tossed with pasta or used as a stuffing. You can even process it for a delicious paté with the flavor of the [...]



Tempeh Fajitas

By • May 1st, 2008 • Category: Tempeh and Seitan

Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole. Serves 4 Ingredients: 8 oz. block tempeh, any variety 4 T. fajita seasoning (reserve 2 T. for cooking) 2 T. vegetable oil oil for cooking 6 sweet peppers, a combination of green, yellow, orange, and red 2 medium-sized yellow onions 1 jalapeno [...]



Tempeh Club Sandwich

By • Jul 2nd, 2007 • Category: Burgers and Sandwiches

Club Sandwich with Barbecued Tempeh My daughter was a little skeptical about this sandwich when I first mentioned making it for our sandwich episode. But, after one bite, it quickly became one of her favorites. This sandwhich is so easy, delicious, and healthy and it’s a wonderful way to familiarize yourself with the nutty taste [...]



Tempeh Reuben

By • Jul 2nd, 2007 • Category: Burgers and Sandwiches

Tempeh Reuben Ingredients: 4 slices good quality rye bread 2 slices swiss cheese or vegan Swiss-style cheese Four slices fried tempeh (see below for method) 1 T. vegetable oil ¾ c. sauerkraut (coleslaw may be substituted) Vegan Thousand Island dressing Softened margarine Heat a heavy skillet, preferably cast iron. Place swiss cheese on two slices [...]



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